I love curries – especially ones that are chock-full of veggies. This dish is perfect to make at the beginning of the week and enjoy for lunch because it will keep you full until dinner time. And it’s a great meal to make for any of your vegan friends or those with food allergies since it’s naturally gluten-free and dairy-free.
Yield:
6 Servings
Ingredients
- 2 tablespoons coconut oil
- 1 large butternut squash, peeled, seeded and diced
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 3 tablespoons yellow curry paste (or red curry paste)
- 2 (13.5 oz.) cans full-fat coconut milk
- Juice of 2 limes
- 2 teaspoons honey (or agave nectar)
- 4 cups baby spinach
- Salt, to taste
- Jasmine rice, for serving
- Crushed dry roasted peanuts, for garnish
Instructions
- Melt coconut oil in a large saucepan over medium-high heat. Add butternut squash and cook for 3-5 minutes, stirring often, until lightly softened.
- Add spices and curry paste and stir to combine.
- Add coconut milk, lime juice and honey and bring to a boil. Reduce heat to low, cover the pan and cook for 15-20 minutes, or until the squash is tender.
- Add spinach and cook until wilted, about 1 minute. Taste the sauce and season with salt as needed.
- Scoop rice into serving bowls and ladle curry over. Garnish with a generous amount of crushed peanuts.
AUTHOR: Chef Jen
